0 In Sauces, Spreads & Condiments

5 Minute Remoulade Sauce

Need a sauce quickly, this classic mayonnaise-based Remoulade Sauce is made in 5 minutes or less. It’s a cold sauce that works well with …. well, almost everything, from chicken, fish, shrimps, roasted potatoes, roasted vegetables.

Remoulade Sauce

Originally from France, remoulade sauce has made its way into the US and greater Europe. There are many varieties or adaptations along the way. From adding more spices and herbs to adding condiments.

Key Ingredients in This Recipe

No cooking required for this recipe. There are 3 ingredients that you’ll need to chop, the rests can be used as is:

Ingredients remoulade sauce
  • Mustard – Dijon mustard, let’s keep in French and traditional.
  • Mayonnaise – For the creamy base flavor. I used the full fat version, because if you want creamy you need to use creamy.
  • Lemon juice – A drip of brightness, acidity and zest.
  • Garlic – A traditional French recipe needs garlic.
  • Capers – They add lemony tang and brininess the sauce.
  • Pickles – Pickles add more acidity and tanginess, a little crunch.
  • Sugar, paprika, salt & pepper
  • Parsley – For color.

How to Make Remoulade Sauce

There are 3 tiny steps that stand between now and a sauce.

  1. Finely chop the capers, pickles, garlic and parsley.
  2. Mix all ingredients.
  3. Taste and add/adjust. Like: add more salt & pepper (if the flavors are not coming through) or add a little bit more lemon juice (if it is not tangy/zesty enough) or add a little bit more sugar (if the acidity is too much for you).
Overhead shot remoulade sauce.

Alternatives and substitutes

  • Use coarse mustard instead of Dijon. Increases the spiciness of the sauce.
  • Use low-fat mayo instead of full-fat. This will make the sauce less creamy.
  • Use lime juice instead of lemon juice.
  • Use garlic paste instead of fresh garlic.
  • Parsley can be replaced with cilantro, but has a more distinct flavor.
  • You can add hot sauce and horseradish – which makes it a more Creole-type recipe.
  • Anchovies paste for extra saltiness.

I hope you will enjoy try this Remoulade Sauce on your fish or chicken, or French fries (that would be appropriate). Use the tag #agourmetfoodblog when posting a picture of your recipe, and make sure to follow me on Instagram, Facebook or Pinterest.

Remoulade Sauce
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5 Minute Remoulade Sauce

Author: Marinka
Need a sauce quickly, this classic mayonnaise-based Remoulade Sauce is made in 5 minutes or less. It's a cold sauce that works well with …. well, almost everything, from chicken, fish, shrimps, roasted potatoes, roasted vegetables.
This recipe makes 1/2 cups of sauce.
Prep Time4 minutes
Cook Time1 minute
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Servings: 2 servings

Ingredients

  • 1/4 cup mayonnaise (NOTE 1)
  • 1 tablespoon mustard (NOTE 2)
  • 1/2 tablespoon lemon juice (NOTE 3)
  • 1/2 clove garlic (NOTE 4)
  • 1/2 tablespoon capers finely chopped
  • 1/2 tablespoon pickles finely chopped
  • 1 tablespoon parsley finely chopped
  • 1/4 teaspoon sugar
  • 1/4 teaspoon paprika powder
  • salt & pepper

Instructions

  • Mix all ingredients together in a small bowl and mix well.
  • Taste and see whether you like to make some adjustments, like adding more lemon juice or a little bit more sugar. Adding more salt & pepper.
  • Some people like to add hot sauce or horseradish.

Notes

  1. Use full fat mayo for the creamiest sauce, but low-fat mayo works as well.
  2. Use Dijon mustard or coarse mustard for a spicier sauce.
  3. You can use lime juice instead of lemon juice.
  4. Instead of fresh garlic you can use garlic paste.

Nutrition

Calories: 402kcal | Carbohydrates: 4g | Protein: 2g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Sodium: 694mg | Fiber: 1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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